(1) What are flavor enhancers? Many enhancers, such as salt or sugar, contribute a flavor of their own to the product system, other enhancers are auxiliary adjuncts to the main flavor system and do not necessarily contribute a distinct flavor of their own. This may be inherent in the compound used or due to low, below-threshold use levels. An enhancer may be a component of the flavor system which, when selectively increased in the formulation, will produce a more identifiable flavor. For example,raspberry ketones, a subset of raspberry flavor compounds, can improve the perception of raspberry.
(2)What are the example of flavor enhancers? 1. Accentuating sweet such as sugar, maltol and ethyl maltol 2. Savory solutions such as salt, sodium chloride, potassium chloride, magnesium sulfate, L-lysine hydrochlorid and silicon dioxide. The chloride and sulfate salts provide the salty taste, the L-lysine masks the bitterness usually associated with potassium chloride, and the silicon dioxide prevents caking. 3. Monosodium glutamate 4. Yeast- based enhancers 5. Hydrolyzed vegetable protein (HVP)
Many enhancers, such as salt or sugar, contribute a flavor of their own to the product system, other enhancers are auxiliary adjuncts to the main flavor system and do not necessarily contribute a distinct flavor of their own. This may be inherent in the compound used or due to low, below-threshold use levels. An enhancer may be a component of the flavor system which, when selectively increased in the formulation, will produce a more identifiable flavor. For example,raspberry ketones, a subset of raspberry flavor compounds, can improve the perception of raspberry.
(2)What are the example of flavor enhancers?
1. Accentuating sweet such as sugar, maltol and ethyl maltol
2. Savory solutions such as salt, sodium chloride, potassium chloride, magnesium sulfate, L-lysine hydrochlorid and silicon dioxide. The chloride and sulfate salts provide the salty taste, the L-lysine masks the bitterness usually associated with potassium chloride, and the silicon dioxide prevents caking.
3. Monosodium glutamate
4. Yeast- based enhancers
5. Hydrolyzed vegetable protein (HVP)